Almond Berry Cake

I can't think of a better dessert to serve to guests than this pretty Almond Berry Cake, or to bake on a Sunday afternoon to have with a cup of coffee. It's simple, yet delicious and the moist, dense crumb combined with the dark, crispy, chewy, almond flavored crust is a spectacular combination. 

Rigatoni with Turkey Sausage and Peas in Creamy Tomato Sauce

For twenty years I've been going to Bar Pitti in NYC and ordering the Rigatoni Pitti, their signature Rigatoni with Turkey Sausage and Peas in Creamy Tomato Sauce. Only once did I venture out and try something new – the whole branzino – and okay, it was certainly very, very good (as is everything on the menu except for the country paté on crostini which looked like a thick serving of cat food piled high on a perfectly good crostini... why my body was strangely craving liver I do not know and why I continued to eat it until it was gone was also a mystery), but I will never waiver in my loyalty again. It is most definitely the dish I would request for my last meal!

Maple Kettle Corn

Recently at a local festival, a Maple Kettle Corn stand with its tempting, sweet aroma kept calling my name. My husband and I made the decision to be strong and just walk away, and as we turned our backs towards it I was proud of the willpower we both demonstrated.

At some point I noticed that I was walking by myself, and when I turned around to look for my husband he was of course first in line at the kettle corn stand! To heck with willpower! I ran to catch up and grabbed a handful out of his bag. It was warm, sweet, crunchy and salty all at the same time. It was heavenly! Within seconds the whole family was grabbing handfuls practically inhaling the stuff. Luckily, I wore a cowl neck t-shirt which caught all my droppings (my family was mortified) and nothing was wasted. I'm not proud.

The Perfect Lemon Bars Recipe

I've been working on how to make The Perfect Lemon Bars Recipe for a while now... but you see, it's not that easy. The crust should be tender and buttery without being too gritty, crumbly, or worse... soggy. The filling should be a perfect balance between tart and sweet, but not too tart and it should complement and not overtake the buttery, melt in your mouth shortbread. Hungry?